There's nothing quite like going to the farmers’ market and just looking at what’s in season — what looks ripe and fresh and delicious. This salad works to include some fall flavors with a really unique dressing. As a plus, it goes perfectly as a side dish with a ribeye or roasted chicken! —CAVA
cloves of garlic
shallot, peeled and halved
extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper
juice from half a lemon
large potatoes boiled till fork tender, peeled and cut into large cubes
pint mini heirloom tomatoes, halved
green apple, julienned
roughy chopped purple kale, or whatever kale you have on hand
of any herbs available at the market, roughly chopped
Salt and pepper to taste
In This Recipe
Preheat oven to 400 degrees. Place garlic and shallot on a piece of parchment paper-lined foil, drizzle with oil, and season with salt and pepper. Wrap package to enclose, and roast until garlic and shallot are very soft, about 45 minutes. Set aside to cool. Remove garlic from each clove, and peel shallot.
In the bowl of a food processor, combine roasted garlic and shallot, balsamic vinegar, mustard, and lemon juice. With machine running, drizzle in oil; process until incorporated. Season with salt and pepper.
In a large bowl, add potatoes, kale, apple, and tomatoes, and season with salt and cracked pepper. Then, add all of the vinaigrette and toss lightly.